Sweet Potato Pie Squares

Serving Size
1 square
Prep Time
5 - 10 min
Cook Time
1 hr 15 min
Sweet Potato Pie Squares

Nutrition Information

Calories 115.8
Fat 3.4 g
Saturated fat 1.9 g
Polyunsaturated fat 0.7 g
Monounsaturated fat 0.6 g
Cholesterol 0.3 mg
Sodium 72.9 mg
Carbs 20.6 g
Fiber 0.8 g
Protein 2.9 g
Health Benefit


15 ounces (2 cups minus 2 Tbsp)
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
1 tablespoon
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  1. Preheat oven to 375 degrees. In a food processor or blender, pulse crackers into fine crumbles. Add 2 tbsp. coconut oil and 1 tbsp. almond milk and process until just combined. Press crust firmly into a greased glass rectangular baking dish, and set aside.
  2. Blend sweet potato puree, tofu, 1 tsp. coconut oil, plain kefir, 3 tbsp unsweetened almond milk, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar for 1-2 minutes in a food processor or blender until reaching creamy consistency.
  3. Pour filling contents over crust and bake for 15 minutes. Reduce heat to 350 degrees and bake for 1 hour to 1 hour 15 minutes.
  4. Refrigerate 1-2 hours before serving for best results.
  5. Handy Hint: If you prefer a crunchier crust, bake graham cracker shell for 5-10 minutes at 350 degrees before adding filling.
Jackie Gentilesco